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Note: If broccoli rabe is too bitter for you, try using other winter greens like chard or even beet greens instead.

About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!

Directions

1.

Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallots, a pinch of salt and the chili flakes and cook until softened, about 2 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.

2.

Add 2 cups broccoli rabe and 2 cups of broth and cook, stirring until the rabe wilts enough to fit more into the pan. Continue adding rabe and broth until all the rabe and the liquid is in the skillet. Add the pasta and stir to combine. Bring the liquid to a boil, then lower the heat until the liquid is at a vigorous simmer. Allow to cook, stirring occasionally, until most of the liquid has been absorbed and the pasta is al dente or at desired consistency, 7 to 9 minutes. Stir in the lemon juice and season to taste with salt and pepper. Serve immediately with grated or cubed cheese.

If you haven't figured it out by now, I'm seriously obsessed with kale (yes, go ahead and give me a hard time for it, but it's delicious!!) and avocados, though there are a few other ingredients that make the list. I will also try to make anything as spicy as I can without upsetting my fellow eaters. Otherwise, I'm into yoga, traveling, eating and all of the other good things in life!

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